Cauliflower Hash with Eggs

Prep:10 minutes

Cook:20 minutes


Omit the eggs for a vegan alternative. Great served with a drizzle of chilli sauce.


½ cauliflower
¾ tbsp vegetable oil
½ onion, diced
½ red chilli, deseeded and sliced
1 tsp ground cumin
½ tsp ground coriander
½ tsp LoSalt
1 tbsp chopped coriander, plus extra leaves to garnish
2 medium eggs


1. Cut the cauliflower into florets keeping the stalks and inner leaves. Chop in a food processor in batches enough to give the appearance of coarse rice.

2. Heat the oil in a large frying pan and fry the onion and chilli for 5 minutes, stir in the spices and LoSalt and cook for 1-2 minutes.

3. Stir in the cauliflower and 50ml water, cover and cook gently for 5 minutes. Stir in the chopped coriander, then make 2 hollows, cracking an egg into each. Cover and cook for a further 4-5 minutes until the eggs are just cooked.

4. Serve sprinkled with extra coriander leaves.